I’ve had several variations of tagine, but this one is easily my favorite, thanks to spot-on seasoning and the unusual addition of bulgur. This spice blend is deliciously aromatic, filling my kitchen (not to mention the hallway leading up to the apartment) with an irresistible sweetness. The raisins plump up beautifully and complement the cinnamon and ginger. The chicken thighs become super tender from being browned and then braised. Yet the real winner for me was the bulgur. It makes a great hearty base for the other ingredients and manages to absorb all the flavors of the stew. My only suggestion for varying this recipe would be to add a dash of cayenne pepper to the spice blend for a little heat and contrast to the natural sweetness. Recipe from The Food Matters Cookbook.

The only real difference between muffins and other quick breads is the pan you bake them in. But those little muffin cups allow for a lot more potential variation, depending on what you do at the last minute before baking.

Anything goes when it comes to varying this master recipe. See the variations below for more ways to spike the recipe. Recipe from How to Cook Everything.

The more we cook, the healthier we (and the planet) will be. If you already cook on a regular basis – and if you’re reading this piece chances are you do – send this article to someone who doesn’t: We’ll all be better off.

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“Boiled Water”

Makes: 4 servings

Time: 20 minutes

This Mediterranean classic, as ancient and almost as simple as boiling, is the quintessential beginner’s or just- plain-basic soup. It’s one you’ll cook forever.

I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Meat Loaf

Makes: 6 to 8 servings

Time: About 1 hour, largely unattended

Free-form meat loaf has several advantages over those cooked in loaf pans: It develops a lovely crust on three sides instead of just one, and the fat can run off, rather than become trapped between pan and meat. Plus it’s easy to shape by hand and always turns out in the shape you wanted. You can also shape this mixture into meatballs if you like; just bake them for about half the time.

I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Pad Thai

Makes: 4 servings

Time: 30 Minutes

Easy to make at home—easier than you thought, I’m sure—and better than most pad Thai you’ve had in restaurants. Just make sure you have everything on hand and prepared before you start stir-frying, because it goes pretty fast once the heat is on.

I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Classic Chocolate Chip Cookies

Makes: 3 to 4 dozen

Time: About 30 minutes

These should really be called chocolate chunk cookies because that’s what’s called for in this recipe. (The chocolate chips available in every grocery store are disappointing at best and barely chocolate at worst.) For the most delicious results, buy a bar of good-quality chocolate (any kind except unsweetened; semisweet is traditional), chop it up, and mix it into the dough.